Fish Taco Platter Recipes

FISH TACO PLATTER

Steps:

• For pickled red onion and jalapeños:
• Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)
• For baja cream:
• Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)
• For tomatillo salsa verde:
• Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
• Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.
• For fish:
• Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
• Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
• Set up buffet with all taco fixings, along with fresh salsa and guacamole.
• *Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

FISH TACO BITES

Steps:

• In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside., Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp., Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips., Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro.